Description
Delicious sweet peaches, paired with cucumber, shrimp, fresh cilantro, fried shallots, sesame seeds and a sweet tangy sauce. Served over fluffy sushi rice
Ingredients
Scale
- 1 medium peach, pip removed and chopped into roughly 1″ cubes
- 1 cup chopped cucumber, roughly 1″ cubes
- 2 portions shrimp (raw, deveined and shell removed). 8-10 pp depending on the size
- 1 large handful chopped cilantro
- 1 tsp sesame seeds
- 1/4 cup thinly sliced red onion (optional)
- 2 tbsp fried shallots
- 1 cup sushi rice (or basmati rice)
- 2 tbsp rice vinegar (if you’re using sushi rice)
- salt
- chili flakes (optional)
Sauce
- 1/2 tsp finely chopped garlic
- 1/2 tsp finely chopped ginger
- juice of 1 freshly squeezed lime
- 3 tsp sugar
- 1/4 cup hot water
- 1 tbsp sesame oil
- 1 tbsp fish sauce
Instructions
- Cook your rice according to packet instructions and set a timer while it boils in the background – I follow the ratio of 1 cup sushi rice (washed and soaked), to 1.2 cups water. Once the sushi rice is cooked, add the sushi vinegar, stir, and replace the lid and set aside.
- In a small bowl, add all your sauce ingredients, stir, and set aside so the sugar has time to dissolve.
- While your rice cooks, chop all your salad ingredients and add to a large mixing bowl (peach, cucumber, coriander, onion, fried shallots, sesame seeds, salt). Stir and set aside.
- Lay your shrimp on some paper towel and pat dry with a second layer. Set a large frying pan over a high heat and add a dash of olive oil or coconut oil. Once the pan it hot, add the shrimp and fry for 2-3 minutes on one side, then flipping for 1-2 minutes on the other. Once the shrimp is no longer translucent, it’s ready – it cooks really fast. Remove from the heat and add to the mixing bowl and stir roughly.
- Portion out your rice into 2 bowls (see serving suggestions under ‘notes’), then add your sauce to the mixing bowl with all you ready ingredients. Mix well, then add on top of the rice. Enjoy!
- Category: Lunch/Dinner
- Method: Stovetop
- Cuisine: Asian